Dairy-Free Oat Pancakes
Start your morning with these light and fluffy Dairy-Free Oat Pancakes, a wholesome twist on a beloved breakfast classic. Made with homemade oat flour, these pancakes are completely free of dairy yet deliciously satisfying, featuring the warm spiciness of cinnamon and a subtle sweetness from pure maple syrup. The recipe uses a quick almond milk and apple cider vinegar mixture to create a dairy-free "buttermilk," resulting in tender, golden pancakes that cook up perfectly every time. Easy to prepare in just 30 minutes, this recipe is ideal for busy mornings or laid-back weekends. Top your stack with fresh fruit, additional maple syrup, or a dollop of dairy-free yogurt for a nutritious and indulgent breakfast treat. These pancakes are not only family-friendly but also perfect for those seeking healthy, plant-based options.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1.25 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Maple syrup
- 1 Egg
- 2 tablespoons Coconut oil, melted
- as needed Cooking spray or additional melted coconut oil
Instructions
In a blender, add 1.5 cups of rolled oats and blend until a fine flour forms. This will be your oat flour.
In a large mixing bowl, combine the oat flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 1 teaspoon of ground cinnamon.
In a separate bowl, mix 1.25 cups of unsweetened almond milk and 1 tablespoon of apple cider vinegar. Let it sit for a few minutes for it to curdle slightly, forming a 'buttermilk'.
Add 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1 egg to the almond milk mixture. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Stir in 2 tablespoons of melted coconut oil until the batter is smooth, but be careful not to overmix.
Preheat a non-stick skillet over medium heat and lightly coat with cooking spray or extra coconut oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip and cook for another 2-3 minutes until golden brown. Adjust the heat if needed to ensure the pancakes cook through without burning.
Serve warm, topped with fresh fruit, additional maple syrup, or your favorite pancake toppings.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 27.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 644 mg | 50% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
